November 13, 2019

Always Read the Recipe Before Baking

In all my years of baking, I can say that I've never royally f'ed up a recipe to the point of throwing it in the bin...until yesterday. 
In my defense, the recipe for these Baked Apple Cider Doughnuts might have benefitted from writing divided after the amounts of butter and sugar listed. I confidently added an extra 6 tbs of butter and 1/2 cup of sugar into the batter and realized after creaming them together that it wasn't the right amount of either ingredient. And not being properly equipped with the knowledge to remedy this problem with measurements of other ingredients, I just decided to start over. Would the doughnuts been extra tender and buttery/sugary had I kept going??
Anyway, I always love looking for ways to use my mini doughnut pan but often only use it for my annual Baked Pumpkin Doughnuts. These apple cider doughnuts were a delicious way to have a favorite fall treat in the comfort of my home---and being bite-sized made me feel less guilty about indulging.
The Recipe: Baked Apple Cider Doughnuts from The NY Times (You'll need a NY Times Cooking subscription to access this recipe). Perfectly tangy with a punch of apple flavor and not too sweet. Make sure to read the recipe and also the extra butter added before rolling in cinnamon sugar isn't necessary---the heat from the doughnuts allows the coating to sticky easily.

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